Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne

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    • Ingredients: stale bread; zucchini; black garlic; rice wine vinegar; licorice powder
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Notes about this book

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Notes about Recipes in this book

  • Croissants

    • twoyolks on February 17, 2021

      I thought the croissants were good but not outstanding. They got a little bit burnt on the bottom and that gave them a slight bitter flavor. The lamination wasn't too difficult. The biggest issue I had was rolling them dough out to a consistent thickness. This led to some normally sized croissants and some very small croissants.

  • Black pepper pain de mie

    • Jenny on May 17, 2020

      This bread is very easy to make and absolutely delicious. I made it by putting all the ingredients into the dough cycle of a bread machine. Then oiling a Pullman pan and putting the dough in there to rise to about 1 inch over the top of the pan. I didn't wrap the bread in foil or use the lid - but baked at 400 for 30 minutes, then tented with foil to prevent further browning. Perfection.

  • Croutons with spirulina

    • mjes on September 12, 2021

      These croutons are a marvelous addition to salad greens in a seafood salad. They reinforce the sea taste in a surprising way.

  • Sweet corn brioche

    • AlineLorieri on December 25, 2020

      This is absolutely delicious! Mine although delicious came out a bit too crumbly for my taste, I'd use baker's flour next time instead of plain flour as it contains more gluten, therefore will hold the texture a little better. Made it for a picnic and not one crumb returned home, it was definitely a hit!

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Reviews about this book

  • Food52

    Even if you don't think of yourself as a breadmaker, this book will patiently walk you through tried-and-true basics; if you already regularly bake at home, this book will inspire you...

    Full review
  • ISBN 10 1328810828
  • ISBN 13 9781328810823
  • Published Oct 29 2019
  • Page Count 280
  • Language English
  • Edition Illustrated


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